FOOD HYGIENE

Dr Rajkumar PatilAssistant Professor, Community Medicine

A V Medical College ,Pondicherry

WHAT IS FOOD HYGIENE/FOOD SAFETY?

All conditions and measures that are necessary during the production, processing, storage, distribution and preparation of food to ensure that it is safe, sound, wholesome and fit for human consumption. (WHO)

AIM OF FOOD HYGIENE

Prevention of food borne diseases and food poisoning

MILK HYGIENE

•Clean and Healthy Animal•Healthy milk handlers •Before milking hands and arms should be washed•Sanitary Animal Premises•Clean milk containers•Safe water supply•Milk should be cooled to 10 oC

MILK-BORNE DISEASES

A.Animal Infections transmitted to humans:• TB• Brucellosis• Salmonellosis• Streptococcal inf.• Staphylococcal poisoning• Q Fever• Anthrax• Leptospirosis

B. Human Infections transmitted by milk:• Typhoid and paratyphoid fevers• Shigellosis• Cholera• E. Coli• Streptococcal Inf.• Staphylococcal food poisoning• TB

PASTEURIZATION OF MILK

Heating of milk at specific temp. and for specific time to destroy any pathogen, with minimal changes in the composition, flavour and nutritive value.

1.HOLDER(VAT)METHOD:66 C,30 min. then quick cooling to 5 CFor small towns, villages

2.HTST(High Temp. Short Time) METHOD:72 C, 15 sec., then quick cooling to 4 C, widely used

3.UHT(Ultra High Temp.)Rapidly heated in 2 stages (second under pressure)125 C, few seconds then cooled

TEST BEFORE MILK PASTEURIZATION

Methylene Blue Reduction Test:

Methylene Blue+10ml milk

Heating at 37 oC

Disappearance of blue colour in a short time

Bacterial contamination

EFFECT OF PASTEURIZATION

Pasteurization kills 90% bacteria

It doesn’t kill bacterial spores

Milk should be kept cold until it reaches to consumer TESTS AFTER MILK PASTEURIZATION

1.Phosphatase test

To check the efficiency of pasteurizationPhosphatase enzyme is present in raw/inadequately pasteurized milkAfter pasteurization it is destroyed

2.Coliform count:

Coliforms should not be present in milkIndicates improper pasteurized milk/contamination

MEAT HYGIENEDISEASES TRANSMITTED BY MEAT:

1.Tapeworm infestation: T.solium,T.saginata2.Bacterial Infections: Anthrax,TB,Food poisoning

MEAT INSPECTION

Causes for Ante-mortem Rejection:

Emaciation, pregnancy, actinomycosis, brucellosis,fever and other infections

Causes for Postmortem Rejection:

Abscess, septicemia, parasitic infections, TB

SIGNS OF GOOD MEATFirm, elastic, pink, agreeable odour

SLAUGHTER HOUSE

1.Location:Away from residential areas

2.Structure:Floors and walls up to 3 ft should be kept clean and impervious

3.Waste disposal: Blood etc. separately

4.Water supply: Continuous, independent

5.Medical examination of animals

6.Fly proof and rat proof rooms( <5 C) for meat storage

7.Transportation of meat in fly proof covered vans

FISH Diseases transmitted by fish:

Tapeworm,Vibrio parahaemolyticus, Cl.botulinum,Fish poisoning

Signs of fresh fish:

1.In a state of stiffness or rigor mortis2.Gills are bright red 3.Eyes clear and prominent

EGG•Shells may be contaminated with fecal matter from hen•Microorganisms can penetrate a cracked shell

SANITATION OF EATING PLACES

1.Location:Should be away from open drains/manure pits/nuisance

2.Floors:Impervious

3.Space of room: Atleast 100 ft2

4.Walls: Up to 3 ft smooth, impervious and washable

5.Lighting and Ventilation: Adequate

6.Kitchen:a. Space minimum 60 ft2b. Window opening 25% of floor areac. Floor: nonslippery,imperviousd. Doors and windows:Rat proof,fly proof

SANITATION OF EATING PLACES

7.Storage of cooked food: Store room with temp. control

8.Sotarge of uncooked food: Rat proof, fly proof separate storage

9.Furniture:Clean and dry

10.Disposal of refuse: Covered dustbins

11.Water supply: Adequate and continuous

12.Washing of utensils:Hot water

FOOD HANDLERS

•Medical exam. at the time of employment & at regular intervals

•Persons with communicable disease should not be employed

•Persons with wounds, skin inf. or otitis media should not handle the food or utensils

•Treatment of illness of food handlers should be done•Education of food handlers

•Personal hygiene:

1.Clean hands & fingernails 2.Head coverings3.Aviodance of smoking, coughing & sneezing4.Clean clothes

Prevention of food borne disease

Diarrhoea

Food left standing

UNSAFE FOOD

Bacteria

Person eating contaminated food

Report illness as early as possible Personal hygiene

THANK YOU…THANK YOU…